Photo credit: Ed Williams
Did someone say comfort food? Add this Honey Nut Squash Side Dishes by Lewis Leiterman to your holiday dinner to wow your guests.
Want a side your guests will love? This honey nut squash dish is flavored with sage, Italian chestnuts, and a drizzle of local honey.
Pan roasted honey nut squash, candied chestnuts, double smoked bacon lardons and local honey.
material:
2 medium honey nut pumpkins, peeled and seeds removed
1/2 pound bacon (preferably whole)
5 sage leaves
2 tablespoons.extra virgin olive oil
1/8 cup local honey
salt and pepper
1/4 cup Italian chestnuts, chopped and blanched
1/8 cup sugar
1 tablespoon water
1 bunch chives
Instructions:
Preheat oven to 450 degrees. Preheat a sauté pan to medium heat.
Cut the bacon into 1/4-inch thick pieces and add to the skillet, stirring frequently to prevent burning. Cut honeynut squash into 1/2-inch cubes. Drizzle with oil, salt and pepper.
Save the bacon fat and add the squash to the pan and fry until browned on the edges. Slice or tear the sage leaves and add to the pot. Place the pan in the preheated oven for 8-10 minutes. Squash is done when it’s fork-tender but not falling apart.
Cut the peeled chestnuts into chunks, add water and sugar, and mix. Fry in a nonstick sauté pan until the sugar solidifies. Remove from the pan and set aside. (You can also use store-bought candied nuts.)
Transfer the pumpkin to a plate and top with the candied nuts, chives, and some honey.